Sombrero Pie - cooking recipe

Ingredients

Filling
1/2 lb ground beef
1/2 lb ground pork
1 large onion
1 (20 ounce) can tomato juice
1 (12 ounce) can corn
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Pastry
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water

Preparation

Preheat oven to 400. Peel and slice the onion. Drain the corn.
Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
Pour the meat into a 11x7 baking dish.
In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
Bake in 400 degree oven for 30-35 minutes.